This food-court specialty might not be the most traditional Chinese dish, but it has a large fan base, and it’s easy to see why — who can say no to that tanned teriyaki glaze?
Well, today, I’ll show you how I make my teriyaki chicken, and because cooking should be effortless, this recipe is pretty simple. The result isn’t, though; I’m talking of the real deal here — endless layers of flavor!
One way of making teriyaki chicken is buying a jar of teriyaki sauce, but read the label, and you’ll see it’s basically soy sauce, sugar and some aromatics — why not make it from scratch?
You’ll need chicken breast for this one; although thighs are fantastic as well, they’re more flavorful and a bit fattier.You’ll also need soy sauce, brown sugar, garlic powder and ginger powder. Together with a few tablespoons of sesame seeds and under the intense heat of a steaming wok, you’ll end with juicy chicken coated in a sticky and umami-rich sauce.
This flavorful dish is always the star of the show, so everything else you serve with it is a supporting actor. White rice and roasted veggies work just fine, but you might also want to throw in there a few crispy spring rolls; you know the drill, do what your favorite takeout restaurant does!
As a garnish, I use coarsely chopped green onions to give some color to the dish, but you can never have enough sesame seeds, so if you have some left, throw them in as well.]
And that’s basically it — authentic, easy chicken teriyaki that tastes just like takeout, perhaps better! Needless to say, this Chinese-inspired dish is fantastic at all hours, and it’s a great midnight crave-quencher, so dig in!
Cut the chicken breast into bite-sized dices. Season with salt and pepper and set aside.
In a small bowl, combine the soy sauce, brown sugar, garlic powder, ginger powder and sesame seeds. Stir until the sugar is dissolved and everything is incorporated into a thick sauce.
In a hot wok, add the cooking oil and sauté the chicken, constantly stirring until golden-brown and cooked through.
Pour in the soy sauce mixture. Stir to coat the chicken and cook until the sauce thickens.
Serve the chicken in four plates, garnish with chopped green onion and a side of white rice.